new year kick off

So Bozz and I have decided to do a 3-4 week detox... starting yesterday.  So, it's not too late to join us!   Katie went to the Dekalb farmer's market to stock up on fruits and veggies.  No caffeine. no alcohol. no gluten. no added sugar. no dairy. and no processed foods. What will we eat? Lots of fruits and veggies and nuts. mmmmm... we'll be adding back foods as we go along.

Today's recipe to share: braised brussel sprouts. {Katie's been bugging me to get a recipe together, so here it is!}

Need:

brussel sprouts

oil/butter 

dijon mustard or combination of mustards

broth

dry white wine

salt and pepper

Trim and cut brussel sprouts in half. Heat oil and/or butter [olive oil/coconut oil combo in out case] in a large skillet at mediumish heat.  arrange sprouts cut side down. {If there is not enough room for all of them at once, do multiple batches. Just be sure all are face-side down}  Heat for 5 minutes or so–until the underside is a brownish color.  Then add broth and a dry white wine [enough to cover the sprouts], cover, and bring to a simmer. Simmer until you can stick a fork in them.  Once soft, but not too soft, take out sprouts. Add mustard and cream [aka almond milk for us] to the remaining liquid and reduce.  Once it's reached desired consistency, pour over the cooked brussel sprouts. Voila! 

fall procrastination

What better time to make festive, fall cookies than finals week?? Part of my fall bucket list included "make fall cookies." While I've certainly made/baked all sorts of goodies, I had not yet intentionally made fall cookies.  So, this morning {after Beirut broke my heart and sold out last night–they were even named one of the top 25 live acts this year :( }, I decided to make sweet potato cookies!

I sported an apron, danced around the kitchen to Beirut {trying to get over last night's bitterness}, coated the kitchen in a dusting of flour, and sampled cookie dough!!

Wanna experience the sensation for yourself? Here's the recipe and some tunes:

1 can of sweet potato puree
1/2 c milk {i used coconut milk}
5 tbsp melted butter
2 eggs
1 c sugar {i used a combination of white and brown sugars}
2 1/2 flour
3 tsp baking powder
some salt
walnuts


all stirred up, plopped onto a cookie sheet, and cooked at 375 for about 15 minutes. Voila!
{ ^ the above measurements are rough approximations of what I recall adding together. I really just eye balled ingredients and mixed them together. }

let's hear it for new york

Mom, Katie (a.k.a. Bozz; you've probably seen her from our many dinner parties), and I flew up together. hiked our bags up 5 flights of marble stairs (i have a fear of concrete/hard stairs). then went out into the city! (Also, this is Katie's first time to the big apple! woohoo!)

Ate some delicious raw food at one lucky duck! (yes, i have a signed cookbook from sarma :) love her!)

walked through Grand Central Station to feel like we're movie stars on set.

Went to the farmers' market! oh how i love markets!

more to come

for now, a yummy recipe courtesy of one lucky duck:

Sesame-Mixed Vegetable “Noodles” with Herbs

Sesame–Mixed Vegetable “Noodles” with Herbs
Serves 8 to 10






1 Package of Sea Tangle Kelp Noodles(rinse and chop)

Sesame Dressing:
1 cup sesame tahini
1/4 cup sesame oil
1/4 cup freshly squeezed lemon juice
1/4 cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds
In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water.
Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.

Vegetables
2 cups daikon radish, julienned on a mandoline
1 red bell peppers, cored and julienned
1 medium zucchini, julienned on a mandoline
1 medium carrots, peeled and julienned on a mandoline
3 baby bok choy, leaves thinly sliced on a bias
1 scallions, whites and about 1 inch of green, thinly sliced
1/2 big handful cilantro leaves
Sea salt
In a large bowl, toss all the prepared vegetables, the sesame dressing and the noodles until evenly coated.
Season to taste with sea salt.

it's nights like these

cutting of the meat

dinner is served!

operation Cree

spillage :(

food baby competitions begin

aren't they the cutest?!

Last night was a fabulous impromptu party with some of my favorite people in the world!  Might I also add that it was also the eve of the Persian new year, the equinox, and a full moon!  Craziness, that's what.  And let me tell ya, it sure was magical!  There were moments that caught my breath long enough to realize just how happy I was!

And to top it all off... super preggers with our food babies, we slept out under the shining moon and plentiful stars all bundled up in blankets, dreaming of where we will be in the years to come.  I love all the special people in my life!  They amaze me everyday! 

And finally, a recipe:

(warning: measurements are pretty experimental so feel free to approximate and try variations.  I can't follow a recipe verbatim. ever.)

Sea Salt Brownies!

3/4 c oil

1/4 c water

2 c brown sugar

a good 3/4 c good cocoa powder (dark, unsweetened)

2 c flour (whole wheat + white)

a good pinch of sea salt

1 tbs vanilla

Now, to make the magic...

Add ingredients in order in a saucepan over medium heat.  (But remove from heat after the flour.)  Pour Dump into a greased pan and dust with chunky sea salt.  Put it in a 350 degreeish oven for however long  you see fit (generally 20ish minutes).  

*better to take them out too early than too late